Rhubarb Bars with Shortbread Crust

Introduction

Did you know that over 1.5 million tons of rhubarb are grown in the U.S. each year? Despite its popularity, many people have yet to discover the magic of rhubarb in desserts. If you’ve never tasted a rhubarb bar, you’re in for a treat! These delicious, tangy squares are enveloped in a buttery shortbread crust that will leave you craving more. Join me as we embark on this easy journey to create scrumptious rhubarb bars with shortbread crust that are perfect for any occasion!

Ingredients List

For these delightful rhubarb bars, you’ll need the following ingredients:

• Shortbread Crust:
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
• Rhubarb Filling:
  • 4 cups fresh rhubarb, diced
  • 1 cup granulated sugar (adjust to taste)
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 tablespoon lemon juice

Feel free to substitute the granulated sugar with coconut sugar for a healthier option, or you can swap all-purpose flour for gluten-free flour to cater to dietary restrictions!

Timing

This recipe takes approximately 90 minutes from start to finish, which is 20% less time than the average baking recipe! Here’s the breakdown:

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Cooling Time: 30 minutes

Step-by-Step Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper for easy removal.

Step 2: Make the Shortbread Crust

In a mixing bowl, combine the softened butter and granulated sugar until creamy. Add the vanilla extract and salt, mixing until well combined. Gradually add the flour and mix until a dough forms. Press this dough evenly into the prepared baking dish and bake for 20 minutes until lightly golden.

Step 3: Prepare the Rhubarb Filling

In a separate bowl, combine the diced rhubarb, sugar, cornstarch, vanilla extract, cinnamon (if using), and lemon juice. Mix until the rhubarb is well-coated.

Step 4: Assemble and Bake

Once the shortbread crust has cooled slightly, pour the rhubarb mixture over the crust, spreading it evenly. Bake for an additional 30 minutes until the rhubarb is bubbly and the filling is set.

Step 5: Cool and Serve

Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and enjoy!

Nutritional Information

These rhubarb bars are a delightful treat, offering a balance of flavors. Here’s the nutritional breakdown per serving (based on 16 servings):

• Calories: 180
• Fat: 8g
• Carbohydrates: 29g
• Protein: 2g
• Sugar: 12g
• Fiber: 1g

Healthier Alternatives for the Recipe

If you want to enhance the health aspect of these rhubarb bars, consider these modifications:

• Sweeteners: Substitute honey or maple syrup for granulated sugar.
• Flour Alternatives: Almond flour or oat flour can be used for added nutrition.
• Add Some Greens: Mix in spinach or kale for an unexpected nutrient boost!

Serving Suggestions

These rhubarb bars can be served in various delightful ways:

• Top with a dollop of whipped cream for a decadent touch.
• Serve warm with a scoop of vanilla ice cream for a comforting dessert.
• Pair with tea or coffee for an elegant afternoon treat.

Common Mistakes to Avoid

• Not measuring the rhubarb accurately can lead to a filling that’s too runny—always use fresh, firm rhubarb!
• Overmixing the crust can make it tough—mix just until combined.
• Allowing the bars to cool completely is essential for the perfect slice; cutting them too early leads to messy bars.

Storing Tips for the Recipe

To keep your rhubarb bars fresh and delicious, follow these essential storage tips:

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for longer-lasting freshness, up to a week.
• These bars freeze well! Wrap them individually and store in the freezer for up to 3 months.

Conclusion

In summary, rhubarb bars with a shortbread crust are an ideal dessert to impress family and friends. The delightful combination of tangy rhubarb and buttery crust is a flavor sensation that shouldn’t be missed. Try out this recipe today, share your experiences in the comments below, and subscribe for more delicious updates!

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, you can! Just make sure to thaw and drain the excess moisture from the frozen rhubarb before using it in the recipe.

How can I tell when the rhubarb bars are done baking?

The rhubarb filling should be bubbly and set. A slight jiggle in the center is fine, but if it’s too liquidy, give it a few more minutes.

Can I make these bars vegan?

Absolutely! Substitute butter with vegan butter, and use flax eggs or applesauce as an egg replacement in the shortbread crust.

Are there other fruits I can use in place of rhubarb?

Yes! Fruits like strawberries, apples, or cherries can work well. Adjust the sugar content according to the sweetness of the fruit used.

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